Can we come over our prejudices and enjoy that once was loathed? Let’s make a delicious leek soup to see the power of onions!

As I currently have some time, I was browsing on the web the other day. Looking for new, exciting ideas, inspiring recipes that We have never used before, to treat my family with. Searching for quite some time but couldn’t find lots of interesting things. Right before I wanted to give up on it, I stumbled on this yummy and easy treat by chance on Suncakemom. The dessert seemed so delicious on its photo, it required immediate action.

It had been simple enough to imagine the way it is created, its taste and just how much my husband will love it. Actually, it is very easy to keep happy him when it comes to desserts. Yes, I am a lucky one. Or maybe he is.Anyway, I went to the page and simply followed the precise instuctions that have been accompanied by impressive snap shots of the operation. It really makes life much simpler. I could imagine that it is a bit of a effort to shoot pics in the middle of cooking in the kitchen as you ordinarily have gross hands and so i seriously appreciate the effort and time she devote to build this post and recipe conveniently followed.

With that said I am inspired presenting my personal dishes in a similar fashion. Thanks for the concept.

I was fine tuning the original recipe create it for the taste of my family. I can tell you it absolutely was a terrific success. They prized the taste, the consistency and loved having a sweet like this in the middle of a hectic workweek. They basically asked for even more, more and more. So the next occasion I’m not going to make the same miscalculation. I’m gonna multiply the amount .

The Leek Soup Recipe is from SunCakeMom

Cut the leek into 4 parts along the long side without cutting it all the way through the end where the roots are. Rinse the leek and remove the roots too.

Remove the dried and the tough looking thick green bits too. Keep the light green looking tender parts.

Slice the leek up finely.

Heat oil in a pan and on high heat saute the sliced up leek until it collapses to about half of its size for about 3-5 minutes. We can use many more additional vegetables like cauliflower, broccoli, brussels sprouts or carrots. Mind that most vegetables needs 5 – 10 minutes sauteing time so start with those and only when they are tender enough, add the leek.

Fill the pan up with the broth. If we haven’t got our homemade broth or leftover chicken soup ready, just use some sort of ready made stock or even water with bouillon cubes.

Bring it to boil and add the cream. Let the flavors settle for a couple of minutes before serving.

Categories: Recipes